brown beef with garlic and onion in a 10 pan', 'add tomatoes , spaghetti sauce , spices , and sugar', 'simmer uncovered for 45 minutes', 'boil and drain lasagna noodles', 'mix ricotta cheese and parmesan cheese and some parsley', 'heat oven to 350 degrees', 'construct the lasagna with layers of noodles , meat sauce , ricotta cheese , and shredded cheese', 'i use two pans: an 8x8 and a 9x4 loaf pan , bake one and freeze the other', 'if you use a 13x9 you will probably need more lasagna noodles', 'bake with foil covering for 30 minutes', 'remove foil and bake uncovered another 15 minutes'

spread the coconut on a non-stick baking sheet and bake at 350 degrees until browned', don't let it burn, 'let coconut cool for at least 5 minutes', 'meanwhile , place two small scoops of ice cream in each dessert bowl', 'top each serving with 1 tbsp of amaretto', 'sprinkle with toasted coconut and serve immediately'

i use a 13 cup plastic container , with lid', 'mix mayonnaise with seasonings & sugar , make sure sugar dissolves , put aside', 'place lettuce on bottom of container', 'add onion , eggs , then peas', 'put dressing on top of these layers , smooth out & seal to sides of container', 'top dressing with bacon , then cheese as top layer', 'cover & refrigerate for at least 12 hours up to 24 hours', 'you can mix it up before serving , but we just portion out what we want', 'for a large crowd , you can double or triple this easily and feed a bunch of people', 'cooking time is refrigerator time'

[preheat oven to 325'f, 'scale out margarine and honey in mixer bowl and set aside', 'scale out 2 eggs with 33g lemon juice and set aside', 'scale out dry flour , baking powder , salt , baking soda and sift together', 'measure 1 / 2 cup of milk', 'cream margarine and honey together using flat beater of mixer', 'beat in eggs and lemon juice', 'add approximately half of flour mixture and mix', 'add milk and incorporate', 'add remaining flour mixture and finish mixing', transfer mixture to a greased loaf pan and bake for approximately 45min at 325'f]

for the crust:', 'preheat the oven to 400 degrees f', 'lightly butter an 8 inch springform pan', 'in a mixing bowl , combine crumbs with sugar , then with butter and press mixture int bottom of pan , packing it down with the base of a flat glass', 'bake until golden about seven to ten minutes', 'for the cheese filling:', 'keep the oven at 400 degrees f', 'in a medium bowl combine cream cheese and sugar blending until smooth', 'blend in sour cream', 'stir in beaten eggs , one third at a time', 'stir in lemon juice , zest , and vanilla , blending well', 'pour into baked crust and place in oven', 'immediately turn heat down to 300 degrees f and bake for one hour or until cake begins to rise on the sides', 'turn oven off', 'open oven door and let cake sit in oven for another 30 minutes', 'remove , set on rack', 'for cheesecake topping:', 'have the oven at 350 degrees f', 'in a medium bowl , combine all three ingredients , blending with a spoon until smooth', 'spread over top of baked cheesecake', 'if cake has cracks , use topping to fill in the spaces', 'bake until set , about 15 minutes', 'cool completely before removing side of springform pan', 'chill until ready to serve', 'cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks', 'served chilled with fresh fruit or fruit coulis'

preheat oven to 190c sprinkle the lemon juice over the chicken breasts', 'mix the flour , salt and paprika in large plastic bag', 'place chicken in the bag and shake the chicken in the flour mixture', 'heat the oil in a frypan over high heat and fry the chicken to just brown', 'transfer chicken to a baking dish', 'sprinkle chicken with the grated lemon rind and soft brown sugar', 'cover with slices of lemon and pour over the chicken stock', 'cover with foil and bake for 25 30 minutes', 'serve when ready'